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Fast & Easy Dinner: Grilled Fish and Peppers

partysugar — Tue, 05 Jun 2007 08:01:32 -0700

If you're not usually a fan of fish, expand your horizons by making a light, grilled fish with a heavy, flavor-packed marinade. Use a mild white fish that has little to no "fishy taste" such as petrole sole, grouper, or halibut. This recipe comes together in a quick flash because the marinade is purchased Italian dressing and the fish soaks up the sauce rapidly. FIfteen minutes to marinate, eight to ten minutes to grill and dinner is done! A little cheese sprinkled on top makes for a nice fish introduction for children as well. Make this easy meal tonight - get the recipe now, just read more

Grilled Fish and Peppers
From Kraft Foods

1 cup Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. firm white fish fillets, such as petrole sole, grouper, halibut or tilapia
2 each red and green peppers, seeded, each cut into 6 pieces
2 tablespoons grated parmesan cheese
2 tablespoon finely chopped cilantro

Mix dressing and crushed red pepper.
Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate.
Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.
Preheat grill to medium-high heat.
Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.
Place peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers.
Grill, covered, an additional 2 min. or until fish flakes easily with fork.
Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.

Serves 6.

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Fast & Easy Dinner: Fish Kabobs

partysugar — Fri, 29 Aug 2008 10:30:51 -0700

Grilled kabobs are ideal for a family of picky eaters. Arrange an assortment of ingredients and invite everyone to make a skewer to his or her liking. The vegetarian can avoid meat, and the mushroom-hater will gladly load his skewer with onions and roasted red peppers. This recipe calls for a mild, firm fish, so choose your favorite, be it halibut, salmon, or swordfish. To look at this crowd-pleasing recipe, read more.

Fish Kabobs
From Better Homes and Gardens magazine

Ingredients

2 pounds fresh or frozen halibut, salmon, or swordfish steaks, cut 1 inch thick
1/2 cup lemon juice
1/3 cup olive oil
1 bay leaf
1 tablespoon snipped fresh dill
1/4 teaspoon coarsely ground black pepper
Several drops bottled hot pepper sauce
1 large cucumber or zucchini, halved lengthwise and cut into 3/4-inch slices
12 small to medium mushrooms
1/2 of a 12-ounce jar roasted red sweet peppers, drained and cut into 1-inch pieces
12 pimiento-stuffed green olives

Directions

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. If necessary, remove and discard bones and skin.
Cut fish into 1-inch cubes. Place fish in self-sealing plastic bag set in a shallow dish.
For marinade, in small bowl combine lemon juice, oil, bay leaf, dill, black pepper, and hot pepper sauce. Pour over fish; seal bag. Turn bag to coat fish. Marinate at room temperature for 30 minutes, turning bag occasionally.
Drain fish, reserving marinade. On six long metal skewers, alternately thread fish, cucumber, mushrooms, red pepper, and olives. Brush with some of the marinade.
For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, turning and brushing with reserved marinade halfway through grilling time. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above.
Discard any remaining marinade and serve immediately.

Serves 6.

Nutrition Facts: Calories 230, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 48, Sodium (mg) 241, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 33, Percent Daily Values are base on a 2,000 calorie diet

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Top Chef 3.11 - Snacks on a Plane Recap

YumSugar — Thu, 13 Sep 2007 11:22:06 -0700

Well folks, we are down to the final six cheftestants, and I must say I was slightly shocked by last night's episode. Shocked by who was eliminated, shocked by how mean guest judge Anthony Bourdain was - although I should have been expecting it - and shocked by how many folks overcooked fish. I could go on and on about my shock, but let's just start at the beginning for now.

The episode starts with Padma sneaking into the dorms and rousing the chefs from their slumber. And naturally, she has a surprise! They stagger into the (super swanky) kitchen area and are told they have 20 minutes to make her breakfast with ingredients in the kitchen. No time to change, no time to think, just make. Oh and they're endorsed by Breville's blender, so they might want to use that too.

To find out what happens next, read more

Once the challenge starts, the cheftestants (as Hung said) "scatter like roaches." Truffle oil is falling off the counter, bell peppers are lying on the floor and burners are barely burning. All of the chefs decide to play it a little safe - crepes, French toast, eggs in a nest, etc - and Hung wins the challenge with a well prepared take on steak and eggs and a papaya smoothie. Did I mention that his papaya smoothie was spiked with Grand Marnier? I'm sure it gave him an edge, but the simple combo of blended papaya with milk is fantastic, so I'm sure his would have been fantastic with or without the added bonus.

As winner of the elimination challenge, Hung is presented a copy of Padma's upcoming cookbook and will be able to pick his protein first. However, before they can begin, it's time to pack their bags and head West to Aspen! But oh wait, there's a slight detour and they're going to New York first!

When the cheftestants arrive at the Newark airport, they're ready to head to New York, but are told to check in to their airport hotel and prepare for an elimination challenge the next day. The challenge takes place - hair caps and all - in the kitchen for Continental airlines. They have two hours to prepare business class appropriate meals that will be reheated and served to the judges - including guest judges Anthony Bourdain and Jimmy Canora of Continental's Congress of Chefs - and a fleet of elite flight attendants.

Four of the six chefs opt for fish, Hung takes the fatty Chilean Sea Bass, Brian takes lobster (to go with this gigantic steak), CJ takes halibut and Sara opts for salmon. Casey and Dale take meats, veal and steak respectively. The fishes - except for Hung's - are overcooked and rubbery. Bourdain says he didn't even know what Brian's lobster was and Sara's salmon is awful and inconsistent. In the end Casey walked away the winner with grilled veal medallions and cauliflower gratin.

However it isn't the fish, but side dishes that send folks home. Sara's couscous is considered an afterthought - which she agrees with - and CJ's burnt broccolini is according to Tom, the "worst dish that they've had in three years of the competition." Bourdain backs it up by saying that it looked like they were cleaning Bob Marley's house and found it in the closet. Ouch, harsh words for some sad broccolini.

Unfortunately, it isn't just harsh words that are given to CJ. He is also given the boot. I must say, I was a bit shocked. I honestly thought he would be in the final four. It looks like it must have been a tough decision, I mean Padma is practically in tears as she tells him to go home.

Things to ponder...

Did you think the beginning was staged? Something about it seemed like they re-enacted the scene.
This is probably some sort of sin to ponder, but is Bourdain's mean guy schtick too predictable? Oh and If you haven't read his thoughts on the evening, you really should.
Were you as touched by how sad Padma was, as I was?
Who are you rooting for? I think I'm rooting for Hung, but with my track record that must mean he's going home next week.
Oh and, I don't know about you, but I have to figure out how to fly business class from now on...

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College Cooking 101

partysugar — Thu, 06 Sep 2007 12:17:07 -0700

If you've just left the comforting confines of your parents' house for college life, or life beyond college, you may be wondering what on earth you are going to eat. Don't panic, I've put together a bunch of tips that will ease you into the wonderful world of dorm style cooking. As most dormitories ban ovens of any sort, the George Foreman Grill and the microwave will be your most coveted companions followed closely by the mini fridge. Depending on the dorm's regulations you may also acquire a blender, rice cooker, or hot plate. To see my helpful hints on creating edible meals with these gadgets, read more

Get creative! When opened fully, many of the George Foreman grills can work as a griddle for frying eggs and other tasty proteins.
Learn how to correctly use the microwave and stick to it. Use microwave-safe dishes and don't overcook ingredients. Hot dogs and eggs can turn into a messy mistake if left in the microwave for too long.

When dealing with pre-made meals, follow the microwave directions found on the box.
Don't overcrowd your dorm room with pointless gadgets and little used ingredients. Keep things simple with salt and pepper shakers, bottle opener, can opener, knives, utensils and a set of plates, bowls, and glasses.
Don't like food from a can? Check out your local supermarket aisles. Safeway makes an excellent selection of Signature soups that stay up to three weeks in the fridge.
Be respectful of your roommates. NEVER make anything with an extreme smell like fish or broccoli.

Maintain a high level of cleanliness. Wash utensils and serveware after using and take out the garbage often. You don't want to attract bugs, rodents, or animals.
Know where the fire extinguisher is located in case of an emergency.
Keep dishes simple, the fewer ingredients you use, the easier they will be to put together. Check out Chow's collection of dorm room recipes for more ideas and inspirations.

Did you cook in your college dorm room? Share your secrets, successes, and blunders with us below!

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